Optimizing thermal processes of conduction heated foods: generalized equations for optimal processing temperatures

M. Hendrickx; C. Silva; F. Oliveira; P. Tobback

Optimizing thermal processes of conduction heated foods: generalized equations for optimal processing temperatures

M. Hendrickx^*
, C. Silva
, F. Oliveira
, P. Tobback

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

5 Citations (Scopus)

8 Downloads

Abstract

Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F₀- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.

Original language	English
Pages (from-to)	271-276
Number of pages	6
Journal	Institution of Chemical Engineers Symposium Series
Issue number	126
Publication status	Published - 1992
Externally published	Yes
Event	Food Engineering in a Computer Climate - Cambridge, United Kingdom Duration: 30 Mar 1992 → 1 Apr 1992

Cite this

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title = "Optimizing thermal processes of conduction heated foods: generalized equations for optimal processing temperatures",

abstract = "Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F0- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.",

author = "M. Hendrickx and C. Silva and F. Oliveira and P. Tobback",

year = "1992",

language = "English",

pages = "271--276",

journal = "Institution of Chemical Engineers Symposium Series",

issn = "0307-0492",

publisher = "Institution of Chemical Engineers",

number = "126",

note = "Food Engineering in a Computer Climate ; Conference date: 30-03-1992 Through 01-04-1992",

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TY - JOUR

T1 - Optimizing thermal processes of conduction heated foods

T2 - Food Engineering in a Computer Climate

AU - Hendrickx, M.

AU - Silva, C.

AU - Oliveira, F.

AU - Tobback, P.

PY - 1992

Y1 - 1992

N2 - Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F0- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.

AB - Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of: (i) product properties (thermal diffusivity and z-value) (ii) processing conditions (geometry and dimensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and (iii) processing criteria (target-F0- value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are illustrated in detail.

UR - https://www.scopus.com/pages/publications/0026488871

M3 - Conference article

AN - SCOPUS:0026488871

SN - 0307-0492

SP - 271

EP - 276

JO - Institution of Chemical Engineers Symposium Series

JF - Institution of Chemical Engineers Symposium Series

IS - 126

Y2 - 30 March 1992 through 1 April 1992

ER -

Optimizing thermal processes of conduction heated foods: generalized equations for optimal processing temperatures

Abstract

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